Roast Chicken with Balsamic Vinegar Recipe

• Bay leaves
• 1 cut up broiler-fryer chicken
• Salt
• Pepper
• 3-4 T olive oil
• 3-4 T butter
• 1/2 cup dry white wine
• 3 T balsamic vinegar

1. Preheat the oven to 375 degrees.
2. Tuck a bay leaf or two under the skin of each piece of chicken. Sprinkle each piece with salt and pepper and arrange them in a roasting pan.
3. Drizzle the chicken with olive oil and dot them with the same amount of butter. Roast in the over for 1.5 hours, turning each piece every 20-30 minutes.
4. When the chicken is done, put it on a platter and pour off the fat from the pan. Put the pan over a burner set on medium and pour in the wine and balsamic vinegar. Stir this around, dissolving the tasty brown stuff stuck to the pan to make a sauce. Boil this for just 1-2 minutes. Pour over chicken to serve.

Yield: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.